Smoked Paprika Cheese Scones

Smoked Paprika Cheese Scones

Enjoy some weekend baking with our easy Smoked Paprika Cheese Scones! They are perfect for afternoon tea and freeze very well to reserve for later. 

Makes 9

2 cups (300g) Girolomoni organic ‘00’ flour
2 1/2 tsp baking powder
50g cold butter, grated
½ tsp salt
1 tsp La Chinata bittersweet smoked paprika
100g aged tasty cheese e.g. cheddar, finely grated
1 cup milk, plus extra to brush tops

Preheat oven to 220ºC.

Lightly grease a baking tray. Sift flour, baking powder, salt and paprika into a bowl. Add the butter and using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Stir in the cheese, reserving 1/3 cup for the topping. Make a well in the centre. Add the milk and mix quickly by making slicing actions with a blunt knife just enough to bind together – take care not to over mix.

Turn out onto a floured bench and gently shape into a 3cm thick square slab. Cut the slab into 9 scones and place onto prepared tray. Brush tops with milk and scatter each with a little reserved cheese. Place into a hot oven and bake for 15 minutes until golden brown.

If you don’t eat them all they freeze well. To reheat, put scones into a hot oven for about 5 minutes.

Recipe by Julie Le Clerc

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